Ingredients
1/4 cup olive oil
2 fryers, cut in serving pcs.
2 tsp salt
6 chorizo links
4 cup uncooked rice
2 tsp garlic, minced
1 large onion, chopped fine
1 large bell pepper, chopped fine
1/4 tsp mexican saffron, crumbled
6 cup chicken stock (or more)
6 large ripe tomatoes,peel,chop
1 package frozen green peas
4 oz pimento strips (sm. jar)
Directions
Pour oil into a large heavy fying pan and heat to med-high temp. Add
the chicken pcs. and sprinkle with salt. You may need to fry part at
a time. Add more oil if needed. Brown each pc. and transfer to lge.
baking dish.
In same oil, brown chorizo links-remove to baking dish, spacing
between chicken pcs. Add half the rice in even layer. In same fat,
saute garlic, onion and bell pepper, stirring to cook evenly. When
vegs. are limp, distribute evenly over top of the chicken, sausage
and rice, then spoon remaining rice over the top. Add saffron to
chicken stock and mix well. Pour over rice. Add the chopped tomatoes.
Cover tightly and bake at 350 F. for 1 1/2 hrs. DON'T PEEK!!!
Meantime, slightly cook green peas with a pinch of baking soda and
keep warm in the pan. Check to be sure rice is fluffy and chicken
pieces well done. If not, bake a little longer. For service transfer
to another dish, if desired, and garnish with drained green peas and
pimento strips.
Servings: 10 servings
Chicken With Rice (Arroz Con Pollo) Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry; Rice; Vegetable
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into history, in truth as far as pharonic Egypt, and maybe even further. However, these, old recipes were just basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to historians are a few ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. During the time of the Roman Empire a roman called Apicius created a collection of documents showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, main course and afters, a very modern way of dining. Aspicius also informs us how the Roman cooks were skilled in the use of many herbs, including a few that are still present in modern kitchens for example bay, fennel and dill. As our culinary historical trip moves on a few more years there were some interesting books published in the 1300s - one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the spicy food that we all know today, but instead descriptions of the types of food prepared by the cooks of the rich and powerful of that time. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab cooking, including spices such as coriander, parsley, and rosemary. These new foods and tastes was responsible for a torrent in manuscripts on cookery, most of which are kept safe in academic collections. Over the following few hundred years, the rich and powerful families of the West strove to serve up the most extravagent banquests, and as a consequence, chefs and their recipes were much in demand. However, it was during the nineteenth century that cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, verifying, and recording recipes of the day. By the arrival of the 20th century, cookery books are greatly in demand as a result of more people being able to read, more spare time and having more money. The introduction of television gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Chicken With Rice (Arroz Con Pollo) recipe.
